Randy Mayor; Melanie J. Clarke
Yield
4 servings (serving size: 1 1/2 cups)

Before you sauté the onion, toast the walnuts in the Dutch oven until they're fragrant. Cooking the beets along with the rice renders a beautiful burgundy color.

How to Make It

Step 1

Heat oil in a Dutch oven over medium-high heat. Add onion; saute 3 minutes. Add rice, ginger, and rosemary; saute 1 minute. Add wine; cook 3 minutes or until liquid is nearly absorbed, stirring constantly.

Step 2

Add beets, water, salt, and broth; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until beets are tender, stirring occasionally.

Step 3

Stir in chard; cook 5 minutes. Add cheese, stirring until blended. Sprinkle each serving with 1 tablespoon walnuts.

Ratings & Reviews

Excellent Dish!

Emz101
March 06, 2016
I made this exactly as the instructions specified and it was excellent.  I enjoyed it as a vegetarian main dish and found it very filling and satisfying.  The beets, risotto, kale, and goat cheese complimented one another perfectly!

CPearce9's Review

CPearce9
February 13, 2014
Made this for my wife for Valentines Day. We both loved it! Excellent Recipe! Thank You!

Emz101's Review

Lynette-Buckley
May 20, 2013
I gave this 5 stars because I made a lot of substitutions, I think without it wouldn't have been as good. I left out the chard, goat cheese and walnuts completely and put in butter, parmesean and mozzarella instead, as well I threw in a tbs. of garlic with the onions. I think without the substitutions the beets might have overpowered the risotto. I served this with CL potato crusted snapper with yellow pepper salsa.

sisepuede's Review

mellyboy
September 10, 2011
I'm a sucker for interesting risottos so I had to try this. I did modify it slightly as I did not have quite enough beets on hand. I did have some eggplant in the garden so I added some of that in place of some of the beets. I left out the ginger as I wanted an earthy dish and thought it might clash with my intent. I also used beet greens instead of chard because they were already attached to the beets and as it happens I prefer them. Taking my cue from a previous reviewer I parboiled the beet roots (whole) before peeling and dicing. She was right. I think they would have been unpleasantly hard otherwise. Apart from that easily-corrected flaw this is a lovely recipe. My beet-rosemary-eggplant-walnut combination worked wonderfully as a rich, earthy backdrop for the sharpness of the goat cheese. This dish has plenty of protein so I disagree with a previous reviewer's impulse to add meat to the meal. Why do we always think we have to do that?

mellyboy's Review

EllenDeller
August 15, 2011
Had to adjust the recipe by adding quite some liquid to get the beets to soften. That in itself was fine. The risotto was really mushy and the beets overpowered the dish.

EllenDeller's Review

sisepuede
April 07, 2011
Unusual and very delicious, but not a main dish. A good side for the adventurous eater to have along with a simple meat like an italian turkey sausage, roast chicken, etc. Needed more salt and a dash of lemon. I chopped beets very fine in food processor so preparation was easy. As a side dish, this recipe makes about six servings, maybe more.